I chose soft bone ribs upon the suggestion of a friend. You can get the butcher to cut up the meat into bite-sized pieces for you or do it yourself. You can also use spare ribs or prime ribs.

To get that rustic taste, I went old school, using a mortar and pestle to bash up the coriander, white peppercorns and garlic. This mixture is the most important part of the marinade.

I went out of my way to buy Thai garlic, which is smaller and spicier than the usual kind. It is fine to use ordinary garlic.

Use a fine skewer to poke the meat so that the marinade can better penetrate it.

And if you like those Thai-style chilli dips, this week's recipe includes a spicy tangy dip that goes well with the fried ribs - what gives it a unique flavour is roasted rice powder. I took the easy route and bought ready-to-use roasted rice powder from a Thai supermarket.

KRADUK MOO TOD

INGREDIENTS

1½ tbsp white peppercorns

25g Thai garlic, peeled

25g fresh coriander, including the roots, chopped

380g soft bone ribs, cut into bite-sized pieces of 4cm by 4cm

1 tbsp fish sauce

1 tbsp light soya sauce

2 tbsp oyster sauce

30g palm sugar

1 tbsp tapioca flour

1 tbsp cornflour

400ml cooking oil

CHILLI DIP

INGREDIENTS

40ml fish sauce

30ml lime juice

1½ tbsp palm sugar

2 garlic cloves, finely chopped

2½ tbsp Thai chilli powder

1 tbsp roasted rice powder

12g fresh coriander, chopped

METHOD

1. Using a mortar and pestle, crush and grind the white peppercorns. Add the garlic and pound into a paste. Add the coriander and pound into a paste. Set aside.

10. Place one-third of the pork ribs into the oil. Lower the heat to medium-low and fry for six to eight minutes until the ribs are browned and cooked through. Remove and place the ribs on kitchen paper to drain off excess oil.

11. Cook the remaining pork in two batches. Ensure there is enough space between each piece of pork rib to prevent them from sticking together and ensure they fry evenly.

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